Join Date: Sep 2004
Chicken noodle soup:
1 large whole fryer
1 cup onions, diced
1/2 cup celery, diced
1/2 cup parsley, minced
4 garlic clove, crushed
1 cup carrots, chopped
3 bay leaves
1 tsp poultry seasoning
4 qt water
12 oz broad egg noodles
2 tbsp butter
1 cup onion rings, sliced
1 cup mushrooms, sliced
1 cup carrots, diced
1/4 cup cream sherry
1 salt & pepper, to taste
1 scallions, for garnish
First, take the chicken and wash it thoroughly - that means both
inside and out! Remove the giblets, scrub out the internal cavity
under cold running water, and scrape away anything that doesn't look
edible. (But DO NOT remove the chicken skin or any of the fat! You
need the skin to make a rich stock.)
Next, take a crock pot and place the chicken and giblets into it. Then drop in the diced onions, the 1/2 c of celery, the 1/2 c of minced parsley, the
garlic, chopped carrots and bay leaves, poultry seasoning and 2
quarts of water. Then, with a spoon, evenly distribute the seasoning
mixture around the chicken, turn the crock pot to high, and cook for
at least six hours (or better still, OVERNIGHT). Remember, the longer
you cook, the richer the base stock and the more tender the chicken.
While the chicken is slow-cooking, it's a good time to prepare
your noodles. Go ahead and boil them according to package
directions... but DO NOT COOK THEM UNTIL DONE! Keep in mind that
you're going to drop them into a soup, so you want them el dente
(firm), otherwise they'll turn to pure mush by the time you eat them.
Furthermore, you want a small percent of the starch in the noodles to
cook into the soup to thicken it slightly -if you cook the noodles
all the way, the soup's consistency will be flat and thin.
After the noodles are cooked, butter them slightly and set them
When the chicken is tender, take a set of tongs or a strainer
spoon, remove it from the crock pot (it may tend to fall apart, but
that's okay), and set it on a platter to cool. At this point, strain
out all the seasoning vegetables from the stock, place the stock into
a metal bowl, and place the bowl into the refrigerator or freezer
until the chicken fat congeals (which should take about 1 hour).
Meanwhile, pick the chicken off the bones and, with a sharp knife,
chop it into bit-sized pieces.
Then, in a heavy 12-inch skillet, melt the butter and saute the
sliced onions, mushrooms, and carrots until they're tender. Then
drop in the chopped chicken meat. And over medium-low heat, cook it
into the vegetables for about 10 minutes.
While the chicken and vegetables are sauteing, remove the chicken
stock from the refrigerator, skim off all the fat, and place the
skimmed stock into a soup pot, along with the remaining 2 quarts of
water. At this point, you should season the soup stock to taste with
salt and pepper.
Now drop in the sauteed chicken, mushrooms, onion rings and diced
carrots - along with the sherry, the Tabasco, and as soon as it
comes to a boil, reduce the heat to low and simmer the soup for about
30 minutes to allow all the flavors to thoroughly blend.
When you're ready to eat, ladle out heaping helpings of the
piping hot soup into bowls, garnish with a sprinkling of thinly
sliced green onions, and serve with crunched saltines.